Short Communication: Preservation effect of Javanese turmeric and red ginger essential oils on coated frozen patin fillets

Abstract

Abstract. Utami R, Kawiji, Praseptiangga D, Manuhara GJ, Khasanah LU, Anggraini N, Lestari FM. 2016. Short Communication: Preservation effect of Javanese turmeric and red ginger essential oils on coated frozen patin fillets. Nusantara Bioscience 8: 264-267. Due to antimicrobial and antioxidant properties of essential oil, Javanese turmeric and red ginger potentially used as preservation agents on food. Cassava starch-based edible coating enriched with Javanese turmeric and red ginger essential oils were applied to maintaining of patin fillets quality during frozen storage. Fillets quality were analyzed based on microbiological (total plate count) and chemical properties (total volatile bases; thiobarbituric acid value). Different concentration of Javanese turmeric and red ginger essential oil enrichment were studied (0, 0.1, and 1% (v/v of distilled water)). Javanese turmeric and red ginger essential oils enrichment on coating solution significantly inhibited microbial proliferation, retarded protein deterioration and delayed lipid oxidation in fillet during frozen storage for four months. Increasing essential oil concentration showed on the increase in maintaining fish quality. The results indicated that Javanese turmeric and red ginger essential oil addition on cassava starch-based edible coating could maintain quality and extend the shelf life of frozen fish fillets and can be used as an alternative fish fillets preservation.

Comparative study of larvicidal activity of commercial essential oils from aromatic rosemary, vanilla, and spearmint against the mosquito Aedes aegypti

“…Essential oils are naturally occurring volatile substances extracted from plants (Geetha and Roy 2014;Utami 2016;Arifiyanto et al 2017;Hasani et al 2017). These oils are used for their anti-stress properties as well as aromatherapy (Ali et al 2015).…”

The Effect of Tapioca-Based Edible Coating Enriched With Nisin on Quality of Patin (Pangasius Hypophthalmus) Fillet During Cold Storage

“…Tapioca starch-based edible coating enriched with red ginger, red galangal [19], kaempferia rotunda and Curcuma xanthorrhiza essential oil [20] have been reported could maintain the quality of patin fillet during refrigeration storage and frozen storage [21,22]. However, the application of tapioca starch-based edible coating enriched with nisin on patin fish fillet has not been reported.…”